Lamb Meatballs with Bean Purée

Spicy lamb meatballs with a purée of beans and chickpeas made wonderfully creamy and smooth with Turkish yoghurt. This dish is ready in no time, but that certainly doesn’t make it any less delicious.

You can also use just beans or just chickpeas if you happen to already have one of the two at home. But we particularly love the combination.

Method
Mix all the ingredients for the meatballs, except the oil, thoroughly with your hands. Shape into balls about the size of a ping-pong ball. It’s best to do this with wet hands. Set aside and start on the purée.

Meanwhile, put all the ingredients for the purée in a stick blender and blend until you have a smooth mixture.

Heat a pan until very hot and add the oil. Fry the meatballs for 10–15 minutes until cooked through, making sure you only have one layer in the pan; if there are too many, they won’t turn beautifully brown.

Divide the purée between the plates. Place the meatballs on top and sprinkle with some pine nuts, coriander and olive oil.